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Easy Rustic Strawberry Shortcake Cake

A fluffy cake topped with whipped cream, fresh strawberries, and a hint of sweetness from Demerara sugar, perfect for family gatherings or a casual treat.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter (cold) Make sure the butter is cold for the best texture.
  • 1 cup milk
For the Topping
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons granulated sugar (or to taste)
  • 1 pint fresh strawberries (rinsed and cut into thin slices)
  • Demerara sugar (for topping, optional) Sprinkle on top for extra crunch.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a round cake pan.
  2. In a large bowl, mix together the flour, baking powder, salt, and granulated sugar.
  3. Cut in the cold butter until the mixture resembles coarse crumbs.
  4. Stir in the milk and vanilla extract until just combined.
  5. Pour the batter into the prepared cake pan and smooth the top.
Baking
  1. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the cake to cool completely.
Topping
  1. For the topping, whip the heavy cream with the vanilla extract and granulated sugar until soft peaks form.
  2. Once the cake is cooled, spread the whipped cream over the top and layer with sliced strawberries.
  3. If desired, sprinkle with Demerara sugar for extra crunch.

Notes

Chill your mixing bowl for fluffier whipped cream. You can mix in other berries like blueberries or raspberries for a twist. Make sure your butter is cold for optimal fluffiness. Add lemon zest for extra zing.